| 释义 |
- 1
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities. 表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。 - 2
The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE); 结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等； - 3
With the reduction of water consumption, the amylose content of rice grain decreases, but the gel consistency and protein content increase. 随着稻田耗水量的减少，稻粒的直链淀粉含量降低，而胶稠度和蛋白质含量提高。
|